staple food (cereal food) has an important position in the diet structure. Eating enough staple foods is important to maintain a balanced diet and reasonable nutrition. In addition to enough staple foods (250-400 grams per day), eating good staple foods should be diversified, and coarse grains and fine grains should be eaten together. How can I achieve a variety of staple foods and mix the thickness? My approach is to avoid eating pure white rice, that is, when cooking rice, it must be mixed with other cereals or beans. After a long time of groping, I think the following practices are consistent The above nutritional principles have a better, at least fully acceptable taste:

　　1. Add millet

　　 After washing high-quality millet, Mix it with rice (approximately 1:3), and cook rice normally. This method is the simplest and is called "two rice" in my hometown.

　　 2. Add red beans

　　 is the so-called red bean rice. The red beans with skin need to be soaked in advance (soak in cold water when going to work in the morning and available at get off work in the evening), mixed with rice (roughly 1:4), and the rice cooker can cook rice normally. If you forget to soak the red beans, you can also make it quickly: Use a pressure cooker (a few minutes) to cook the red beans close to cooked, and then mix it with the rice, the rice cooker can cook rice normally.

　　3. Add mung beans

　　Mung beans and rice can be mixed to cook porridge or rice. Put the mung beans in the rice cooker and cook for 8~10 minutes, then add the rice (roughly 1:3), just cook the rice.

　　4. Add rice beans (lentils)

　　Soak the lentils in advance for several hours (full expansion), then mix them with rice (approximately 1 : 4), the rice cooker can cook rice normally.

　　5. Add black rice and glutinous rice

　　Mix black rice and glutinous rice (both a small amount) and rice, and cook rice in a rice cooker. The rice made in this way is darker and may not be pretty, but the taste is not bad.

　　6. Soy milk rice

　　 is to replace all or part of the water with your own soy milk (without added sugar), add it to the rice, and then cook it in the rice cooker Meal is enough. This practice was learned from Mr. Fan Zhihong, and I have always insisted on it often, which just solved the problem that my son does not like to drink soy milk. Sometimes, I also add soybean dregs (the remaining dregs from soy milk) and cook rice with soy milk and rice.

　　7. Mixed application of the above combination

　　Add black rice (or millet), glutinous rice, one kind to rice Miscellaneous beans (red beans, mung beans or lentils, etc., often need to be processed in advance), and then replace some or all of the water with soy milk, made out of grains of rice. The nutrition is excellent and the taste is not bad.

　　Farewell to white rice, the staple food thickness and variety are diverse, and there is no technical difficulty. In terms of taste, the only difficulty is to abandon the "old rules"-the whiter the better.